Combined Treatment of High Pressure and Heat on Killing Spores of Alicyclobacillus acidoterrestris in Apple Juice Concentrate

2006 ◽  
Vol 69 (5) ◽  
pp. 1056-1060 ◽  
Author(s):  
SUN-YOUNG LEE ◽  
HYUN-JUNG CHUNG ◽  
DONG-HYUN KANG
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Combined Treatment ◽  
Dependent Manner ◽  
Pressure Treatment ◽  
Alicyclobacillus Acidoterrestris ◽  
High Pressure Treatment ◽  
Log Reduction ◽  
Juice Concentrate ◽  
Apple Juice Concentrate

Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, has been isolated from spoiled acidic juices and is considered to be one of the important target microorganisms in quality control of acidic canned foods. Combined high pressure and heat treatment showed an effectiveness to control A. acidoterrestris spores. However, the effectiveness of the combined treatment may change upon the apple juice concentration. Therefore, the objective of this study was to evaluate different levels of apple juice concentrate for reduction of Alicyclobacillus spores by high pressure and heat. Spores of A. acidoterrestris were inoculated into three different concentrations of apple juice (17.5, 35, and 70° Brix), and subjected to three high-pressure treatments (207, 414, and 621 MPa) at four different temperatures (22, 45, 71, and 90°C). High-pressure treatment (207, 414, and 621 MPa) at 22°C did not reduce the level of spores regardless of the apple juice concentration (P > 0.05). In diluted apple juice (17.5° Brix), the combined treatment of high pressure and heat resulted in spore reductions of about 2 log at 45°C, and more than 5 log at higher temperatures (71 and 90°C) in a high-pressure and temperature-dependent manner. For apple juice with a higher concentration (30° Brix), high-pressure treatment showed no effect at 45°C but resulted in about 2 and 4 log reduction at 71 and 90°C, respectively. However, for apple juice concentrate (70° Brix), treatment with heat or high pressure alone, or their combinations showed no inactivation against spores of A. acidoterrestris. It is likely that differences in the water availability explain the greater resistance of spores to high-pressure inactivation in the juice concentrates than in diluted juices. Our results demonstrate that the effect of high pressure combined with heat against spores of A. acidoterrestris was highly dependent on the apple juice concentration.

Resistance of vegetative cells and ascospores of heat resistant mould Talaromyces avellaneus to the high pressure treatment in apple juice

2004 ◽  
Vol 61 (4) ◽  
pp. 541-543 ◽  
Author(s):  
Michal Voldřich ◽  
Jaroslav Dobiáš ◽  
Lydie Tichá ◽  
Miroslav Čeřovský ◽  
Jana Krátká
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Pressure Treatment ◽  
Vegetative Cells ◽  
High Pressure Treatment ◽  
Heat Resistant

High-pressure treatment of cloudy apple juice

LWT ◽  
2006 ◽  
Vol 39 (9) ◽  
pp. 1005-1013 ◽  
Author(s):  
Alain Baron ◽  
Jean-Marc Dénes ◽  
Christine Durier
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Pressure Treatment ◽  
High Pressure Treatment

Detection of Patulin in Apple Juices Marketed in the Tohoku District, Japan

2005 ◽  
Vol 68 (3) ◽  
pp. 610-612 ◽  
Author(s):  
MITSURU WATANABE ◽  
HISASHI SHIMIZU
Keyword(s):  
High Pressure ◽  
Liquid Chromatography ◽  
Detection Limit ◽  
High Pressure Liquid Chromatography ◽  
Apple Juice ◽  
Three Samples ◽  
Juice Concentrate ◽  
Apple Juice Concentrate ◽  
Maximum Limit

Patulin is a mycotoxin mainly produced by Penicillium and Aspergillus. We investigated the incidence of patulin contamination in 179 samples of apple juice and 9 samples of mixed juice (containing apple juice concentrate as an ingredient) commercially available in the Tohoku district of Japan. Patulin was detected in 3 of 143 samples containing domestic fruits and in 6 of 45 samples containing imported products and products produced in Japan using imported apple juice concentrate. Patulin analyses were carried out using high-pressure liquid chromatography with a detection limit of 4 μg/liter. The patulin content of contaminated domestic samples (three samples with concentrations ranging from 6 to 10 μg/liter), imported samples (one sample with a concentration of 15 μg/liter), and domestic samples produced containing imported concentrate (five samples with concentrations ranging from 6 to 9 μg/liter) was lower than the maximum limit of 50 μg/liter currently adopted by many countries, including Japan.

Effect of Cheese Water Activity and Carbohydrate Content on the Barotolerance of Listeria monocytogenes Scott A

2006 ◽  
Vol 69 (6) ◽  
pp. 1328-1333 ◽  
Author(s):  
PILAR MORALES ◽  
JAVIER CALZADA ◽  
BUENAVENTURA RODRÍGUEZ ◽  
MÁXIMO de PAZ ◽  
PILAR GAYA ◽  
...  
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
Dry Matter ◽  
High Pressure Processing ◽  
Carbohydrate Content ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Log Reduction ◽  
Fresh Cheese

High-pressure processing is an appropriate technique for improving the microbiological safety of packaged ready-to-eat foods. The effect of high-pressure treatment on Listeria monocytogenes Scott A inoculated into fresh Hispánico-type cheese and ripe Mahón cheese was investigated. A 3.8-log reduction in the counts of L. monocytogenes Scott A in fresh cheese was recorded after 3 min at 400 MPa and 12°C, whereas 18 min under the same conditions was required to obtain a 1-log reduction in ripe cheese. Dry matter values were 48.96% for fresh cheese and 58.79% for ripe cheese, and water activity (aw) values were 0.983 and 0.922, respectively. In dehydrated fresh cheese (58.20% dry matter) in which 5% NaCl was added to achieve a 0.904 aw value, L. monocytogenes Scott A counts were lowered by only 0.4 log after treatment for 10 min at 400 MPa. On the other hand, in a 60:40 mixture of ripe cheese:distilled water with a 0.976 aw value, the reduction under the same conditions was 3.9 log. Within the aw range of 0.945 to 0.965, L. monocytogenes Scott A barotolerance was significantly higher in fresh cheese than in ripe cheese for equivalent aw values. Carbohydrate content was higher in fresh cheese than in ripe cheese. The addition of lactose at a concentration of 5 mg/g to an 85:15 mixture of ripe cheese:distilled water did not influence L. monocytogenes Scott A barotolerance during treatment for 10 min at 400 MPa. Galactose at a concentration of 5 mg/g had a protective effect during high-pressure treatment, and glucose at a concentration of 5 mg/g favored L. monocytogenes Scott A survival during refrigerated storage of pressurized samples at 8°C for 5 days.

Effect of Low-Temperature, High-Pressure Treatment on the Survival of Escherichia coli O157:H7 and Salmonella in Unpasteurized Fruit Juices

2001 ◽  
Vol 64 (8) ◽  
pp. 1122-1127 ◽  
Author(s):  
ALEX YEOW-LIM TEO ◽  
SADHANA RAVISHANKAR ◽  
CHARLES E. SIZER
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Low Temperature ◽  
Apple Juice ◽  
Fruit Juices ◽  
Escherichia Coli O157 ◽  
Pressure Treatment ◽  
Salmonella Spp ◽  
High Pressure Treatment ◽  
E Coli

The destructive effect of high pressure (615 MPa) combined with low temperature (15°C) on various strains of Escherichia coli O157:H7 and various serovars of Salmonella in grapefruit, orange, apple, and carrot juices was investigated. The three-strain cocktail of E. coli O157:H7 (SEA13B88, ATCC 43895, and 932) was found to be most sensitive in grapefruit juice (8.34-log reduction) and least in apple juice (0.41-log reductions) when pressurized at 615 MPa for 2 min at 15°C. Correspondingly, no injured survivor was detected in grapefruit and carrot juices under similar treatment conditions. No Salmonella spp. were detected in a 2-min pressure treatment (615 MPa, 15°C) of grapefruit and orange fruit juices. Except for Enteritidis, all four serovars tested in the present study have viability loss of between 3.92- and 5.07-log reductions when pressurized in apple juice at 615 MPa for 2 min at 15°C. No injured cells were recovered from grapefruit and orange juices, whereas the same treatment demonstrated reduction in numbers of Salmonella serovars Agona and Muenchen in apple juices and to a lesser extent with Typhimurium, Agona, and Muenchen in carrot juice. The present study demonstrated that low-temperature, high-pressure treatment has the potential to inactivate E. coli O157:H7 strains and different Salmonella spp. in different fruit juices.

Is high-pressure treatment able to modify the allergenicity of the main apple juice allergen, Mal d1?

2009 ◽  
Vol 29 (1) ◽  
pp. 14-22 ◽  
Author(s):  
Milan Houska ◽  
Martina Heroldova ◽  
Helena Vavrova ◽  
Petr Kucera ◽  
Ivana Setinova ◽  
...  
Keyword(s):  
High Pressure ◽  
Apple Juice ◽  
Pressure Treatment ◽  
High Pressure Treatment
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